Ingredients:
1/2 cup chopped green onions
1/2 cup sliced mushrooms
1/4 cup water
2 cups spaghetti sauce
1/2 teaspoon salt
1 small eggplants, peeled sliced
1 egg whites, slightly beaten
1 tablespoon water
1/2 cup all-purpose flour
1 teaspoon olive oil
1 cup low fat cottage cheese
1 cup shredded lowfat mozzarella cheese ( 4 oz)
Directions:
Preheat oven to 350 degrees F.
In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender.
Add spaghetti sauce; bring to a boil.
Reduce heat; simmer 20 to 25 minutes.
Sprinkle salt over sliced eggplant; set aside to drain about 10 minutes.
In a shallow bowl, beat egg white and water together.
Dip eggplant in egg mixture, then into flour.
In a large non stick skillet, heat a few drops of oil over medium heat.
Add eggplant slices and cook until browned, turning once; drain on paper towel.
Continue until all slices are cooked.
In a 13″ x 9″ casserole, spread about 1/2 c sauce.
Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce.
Repeat until all ingredients are used, ending with sauce.
Sprinkle with mozzarella cheese.
Bake uncovered 30 minute.
Let stand 5 minutes.
Servings: 6
Time preparation: 40 min.
Time total: 75 min.